Bacterial speck

Young leaf, stem, floral and fruit tissues are most susceptible. On leaves, stems, petioles, peduncles and pedicels, round spots develop which are dark brown to black with a narrow yellow halo. Spots on stems, petioles and peduncles are oval to elongated in appearance. Spots tend to aggregate towards the tip of the leaf. On fruit, very small black specks develop that are slightly raised. When small fruit are infected, the specks may be sunken.